Who's Gluten-Free?

Weight loss, vegetarian, vegan, gluten-free, food allergies, etc.

Re: Who's Gluten-Free?

Postby varenikje » Tue Feb 02, 2010 10:07 pm

Um...gf is gluten free. What is cf? casein free? no milk? :?
"In general, mankind, since the improvement in cookery,
eats twice as much as nature requires."
Benjamin Franklin

"It's so beautifully arranged on the plate
- you know someone's fingers have been all over it."
Julia Child
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Re: Who's Gluten-Free?

Postby bettyboop » Wed Feb 03, 2010 6:51 am

yep cf..casein free..no milk. sorry :)
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Re: Who's Gluten-Free?

Postby varenikje » Wed Feb 03, 2010 11:15 am

No, that is a problem too. It just took me a minute to figure out what you meant! :? One of my sons was unable to have any milk until he was around, oh maybe about 13 or so. When he was little, he went into an asthma attack if we just touched him with a dairy product, like cheese or milk. Nurseries were kind of a scarey place for us! :o But we saw that as long as we were getting him what he needed nutritionally, things cooked up fine just using water instead of the milk. It gave things the right consistency without the milk (using water and not soy, for example). I tried soy milks (and some of the really nice soy milks that they have now didn't exist then) and they seemed to give baked goods a different consistency. But that AND gluten intolerance IS something to adjust with! :shock: I can see why using bento lunches would be a marvelous help with a restricted diet like that. :D
"In general, mankind, since the improvement in cookery,
eats twice as much as nature requires."
Benjamin Franklin

"It's so beautifully arranged on the plate
- you know someone's fingers have been all over it."
Julia Child
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varenikje
 
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Re: Who's Gluten-Free?

Postby Rabbit » Thu May 20, 2010 11:56 pm

I like to use potato starch, then the egg, then the breading/crumbs. It's what a lot of Chinese restaurants use, even for their non-gf dishes.

varenikje wrote:To really get the breading to stick on, first roll your meat in non gluten flour, then the egg, then the crushed cereal. The flour holds things on better. There is a whole thread on this that is interesting...Look under special diets, gluten free breading ideas. Yum!
Stephanie

life & travel blog: http://whereintheworld-stephanie.blogspot.com/

gluten-free blog: http://stephaniefood.blogspot.com/
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